This is a 2 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                               Vanilla Ice Cream

                         From John's Recipe Collection


Yield: 2.4 L

* 16 egg yolks
* 900 mL whole milk
* 900 mL heavy cream
* 500 mL sugar
* 40 mL vanilla

Whip the egg yolks while adding the sugar slowly. Continue whipping until it's 
smooth. Add the milk and mix thoroughly.

Cook the custard over medium heat, stirring constantly with a wooden spoon, 
until it is thick enough to coat the back of the spoon. This should happen at 
about 74 degrees C F - 77 degrees C F. If the custard starts to fill with lots 
of tiny flecks, you've cooked it too far - stop! Remove the custard from the 
heat and cool to refrigerator temperature. Add the cream and vanilla. Mix well.

Freeze using your method of choice.